creamy chicken enchiladas from

Creamy Chicken Enchiladas

4 cups chicken, deboned and diced
1 medium onion, chopped
1 can Mexican tomatoes, diced
12 flour tortillas (8"), warmed
1 can cream of chicken soup
1 lb. cheese spread, cut in cubes
1 can evaporated milk
1 pkg taco seasoning

Drain and reserve juice from tomatoes Combine onions, tomato juice, and taco
seasoning in a sauce pan and bring to a boil. Turn off heat, add tomatoes and
chicken, stirring gently. Spoon a generous portion of mixture on each tortilla, roll
and place in a 13 x 9 x 2 baking dish. In a 2 qt sauce pan, heat cheese spread
soup and milk over medium heat until melted. Pour over enchiladas and bake
at 325 for 15-25 min or until hot thoroughly. Serve with shredded lettuce
and chunky salsa. 6 Servings

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